Saturday, December 6, 2008

Whole Wheat Bread

Ingredients:

2 1/3 cups warm water (about 100°)


1 ½ tbsp. instant yeast


¼ cup honey


4 tbsp. unsalted butter, melted


2 ½ tsp. salt


¼ cup rye flour


½ cup toasted wheat germ


3 cups whole-wheat flour


2 ¾ cups unbleached all-purpose flour



Directions:





In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula.  Mix in the rye flour, wheat germ, and 1 cup of each of the whole-wheat and all-purpose flours. 


 


Add the remaining whole-wheat and all-purpose flours, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the dough to a lightly floured surface.  Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.


 


Place the dough in a very lightly oiled large bowl and cover with plastic wrap.  Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.


 


Heat the oven to 375°.  Gently press down the dough and divide it into two equal pieces.  Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.  With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.  Turn the dough seam-side up and pinch it closed.  Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan.  Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.


 


Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205°, 35 to 45 minutes.  Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.



Note: To see instructions for hand-kneading, click the link below for the original recipe.

Source: Annie's Eats

No comments:

Post a Comment